Related references
Note: Only part of the references are listed.Characterization of bovine serum albumin hydrolysates prepared by subcritical water processing
Bo-Bae Koh et al.
FOOD CHEMISTRY (2019)
Functionality of porcine skin hydrolysates produced by hydrothermal processing for liposomal delivery system
Dasol Choi et al.
JOURNAL OF FOOD BIOCHEMISTRY (2018)
Pigeon pea enzymatic protein hydrolysates and ultrafiltration peptide fractions as potential sources of antioxidant peptides: An in vitro study
Aderonke I. Olagunju et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Influence of hydrolysis behaviour and microfluidisation on the functionality and structural properties of collagen hydrolysates
Yehui Zhang et al.
FOOD CHEMISTRY (2017)
Potential application of static hydrothermal processing to produce the protein hydrolysates from porcine skin by-products
Sang-Gi Min et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Preparation of squid skin collagen hydrolysate as an antihyaluronidase, antityrosinase, and antioxidant agent
Ladawan Nakchum et al.
PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY (2016)
Bioprocess challenges to the isolation and purification of bioactive peptides
Dominic Agyei et al.
FOOD AND BIOPRODUCTS PROCESSING (2016)
Enzymatic generation of whey protein hydrolysates under pH-controlled and non pH-controlled conditions: Impact on physicochemical and bioactive properties
Solene Le Maux et al.
FOOD CHEMISTRY (2016)
Effect of enzymatic hydrolysis on the production of free amino acids from boarfish (Capros aper) using second order polynomial regression models
K. Shikha Ojha et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Functional and bioactive properties of fish protein hydolysates and peptides: A comprehensive review
N. R. A. Halim et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)
Antioxidant and angiotensin I converting enzyme (ACE) inhibitory activities of date seed protein hydrolysates prepared using Alcalase, Flavourzyme and Thermolysin
Priyatharini Ambigaipalan et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
In vitro antioxidant properties of chicken skin enzymatic protein hydrolysates and membrane fractions
John O. Onuh et al.
FOOD CHEMISTRY (2014)
Effects of Concentration and Reaction Time of Trypsin, Pepsin, and Chymotrypsin on the Hydrolysis Efficiency of Porcine Placenta
Kyung-Hun Jung et al.
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES (2014)
Low molecular weight bioactive peptides derived from the enzymatic hydrolysis of collagen after isoelectric solubilization/precipitation process of turkey by-products
Zied Khiari et al.
POULTRY SCIENCE (2014)
Physiological effects of formulation containing tannase-converted green tea extract on skincare: physicalstability, collagenase, elastase, and tyrosinase activities
Yang-Hee Hong et al.
INTEGRATIVE MEDICINE RESEARCH (2014)
Protein hydrolysis using proteases: An important tool for food biotechnology
Olga Luisa Tavano
JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC (2013)
Antioxidant Activity of Porcine Skin Gelatin Hydrolyzed by Pepsin and Pancreatin
Oun Ki Chang et al.
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES (2013)
Antioxidative and functional properties of protein hydrolysate from defatted skipjack (Katsuwonous pelamis) roe
Rossawan Intarasirisawat et al.
FOOD CHEMISTRY (2012)
Fractionation and characterization of antioxidant peptides derived from barley glutelin by enzymatic hydrolysis
Yichen Xia et al.
FOOD CHEMISTRY (2012)
Antioxidant and anti-inflammatory peptide fraction from salmon byproduct protein hydrolysates by peptic hydrolysis
Chang-Bum Ahn et al.
FOOD RESEARCH INTERNATIONAL (2012)
Amino acid composition and antioxidant activities of hydrolysates and peptide fractions from porcine collagen
Jing Ao et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2012)
Purification and identification of antioxidant peptides from walnut (Juglans regia L.) protein hydrolysates
Ning Chen et al.
PEPTIDES (2012)
Functional and bioactive properties of collagen and gelatin from alternative sources: A review
M. C. Gomez-Guillen et al.
FOOD HYDROCOLLOIDS (2011)
Bioavailability of Bioactive Peptides
Maira Segura-Campos et al.
FOOD REVIEWS INTERNATIONAL (2011)
Antioxidant and antihypertensive protein hydrolysates produced from tuna liver by enzymatic hydrolysis
Jae-Young Je et al.
FOOD RESEARCH INTERNATIONAL (2009)
Purification and characterization of an antioxidant peptide obtained from tuna backbone protein by enzymatic hydrolysis
Jae-Young Je et al.
PROCESS BIOCHEMISTRY (2007)
Antioxidant properties and protein compositions of porcine haemoglobin hydrolysates
Chi-Yue Chang et al.
FOOD CHEMISTRY (2007)
Isolation and identification of antioxidative peptides from porcine collagen hydrolysate by consecutive chromatography and electrospray ionization-mass spectrometry
Bo Li et al.
FOOD CHEMISTRY (2007)
Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type
Vilailak Klompong et al.
FOOD CHEMISTRY (2007)